Pastamushrooms And Broccoli W Creamy Tomato Sauce Recipes

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PASTA,MUSHROOMS AND BROCCOLI W/ CREAMY TOMATO SAUCE



Pasta,Mushrooms and Broccoli W/ Creamy Tomato Sauce image

I am not partial to pasta salad, but my husband is,and this one is the only one I truly like.It's from a cookbook titled The Pasta Salad Cookbook. The only changes I made was to slice the mushrooms thickly,and add some Parmesan while mixing it for the final time - and of course, add more to my serving.

Provided by HEP MEP

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces rotelle pasta or 8 ounces pasta, of choice
1 lb mushroom, quartered
1 1/2 cups broccoli, coarsely chopped and blanched
3 tablespoons olive oil
1 cup light cream
1 cup canned plum tomatoes, drained and coarsely chopped
1 teaspoon crushed dried oregano
1 teaspoon dried basil
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh ground pepper
freshly grated parmesan cheese

Steps:

  • Cook pasta until al dente,drain and toss with 1 tbl.
  • olive oil.
  • Heat 3 tbls.
  • olive oil in a large skillet,add the mushrooms and saute quickly over high heat until golden Rmove from heat and add cream,tomatoes and seasonings.
  • Mix well and cool to room temperature.
  • Toss the mushroom,tomato and cream mix with the pasta.
  • Add the broccoli just before serving and toss gently again.
  • Taste for seasonings and adjust to your liking.
  • Serve at room temperature and pass the grated Parmesan separately.

PASTA WITH MUSHROOMS, TOMATOES, AND BROCCOLI CREAM



Pasta With Mushrooms, Tomatoes, and Broccoli Cream image

This is a great recipe I got from my friend in Portland, OR. It is always refreshing and very healthy. Great for any season!

Provided by emmalie

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 head broccoli
2 tablespoons unsalted butter
1/4-1/2 cup milk
4 tablespoons olive oil (divided)
generously salt and pepper
1 lb spaghetti
4 ounces chanterelle mushrooms, cleaned and cut (may use any mushrooms)
4 sprigs fresh thyme, leaves picked off and roughly chopped (may use 1 tsp dry thyme)
2 teaspoons garlic, chopped
2 tablespoons white wine
1 large tomatoes, chopped
parmesan cheese or pecorino romano cheese, to taste

Steps:

  • Cut broccoli into florets with 1 inch stem.
  • Drop broccoli into pot of boiling salted water.
  • Boil until easily pierced with a knife.
  • Drain.
  • In a sauté pan add butter and broccoli.
  • Cook over medium-low heat until broccoli is broken down and all the moisture is cooked off.
  • Place broccoli in a blender or food processor.
  • Add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy).
  • Season with salt and pepper.
  • Set broccoli cream aside.
  • Cook pasta.
  • In sauté pan, head 2 TB olive oil over medium heat.
  • Add mushrooms and cook a couple minutes.
  • Add chopped thyme and garlic.
  • Before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry.
  • Drain pasta and toss with mushroom mixture and lightly toss in chopped tomato.
  • On each plate layer broccoli puree with pasta on top.
  • Season with salt and pepper, top with cheese.

CREAMY BROCCOLI AND MUSHROOM PASTA



Creamy Broccoli and Mushroom Pasta image

Make and share this Creamy Broccoli and Mushroom Pasta recipe from Food.com.

Provided by PinkCherryBlossom

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

250 g broccoli
1 onion
250 g chestnut mushrooms
350 g farfalle pasta
1 tablespoon olive oil
200 ml creme fraiche
1 tablespoon coarse grain mustard

Steps:

  • Bring a large pan of boiling water to the boil.
  • Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms.
  • Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes.
  • Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well.
  • Drain pasta and broccoli and stir into sauce. Serve.

Nutrition Facts : Calories 578.7, Fat 24, SaturatedFat 12.5, Cholesterol 69.9, Sodium 48.4, Carbohydrate 76.1, Fiber 5.5, Sugar 4.9, Protein 16.5

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